JPH0569493B2 - - Google Patents

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Publication number
JPH0569493B2
JPH0569493B2 JP1235183A JP23518389A JPH0569493B2 JP H0569493 B2 JPH0569493 B2 JP H0569493B2 JP 1235183 A JP1235183 A JP 1235183A JP 23518389 A JP23518389 A JP 23518389A JP H0569493 B2 JPH0569493 B2 JP H0569493B2
Authority
JP
Japan
Prior art keywords
weight
parts
flavoring
hydrophobic
fatty acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP1235183A
Other languages
Japanese (ja)
Other versions
JPH0398549A (en
Inventor
Shoichi Takahashi
Joji Ogasawara
Kazuhiro Hamaya
Kazuyuki Nakayama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sumitomo Seika Chemicals Co Ltd
Original Assignee
Sumitomo Seika Chemicals Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sumitomo Seika Chemicals Co Ltd filed Critical Sumitomo Seika Chemicals Co Ltd
Priority to JP1235183A priority Critical patent/JPH0398549A/en
Publication of JPH0398549A publication Critical patent/JPH0398549A/en
Publication of JPH0569493B2 publication Critical patent/JPH0569493B2/ja
Granted legal-status Critical Current

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  • Tea And Coffee (AREA)
  • Seasonings (AREA)

Description

【発明の詳細な説明】[Detailed description of the invention]

(産業上の利用分野) 本発明は食品の賦香や調味に用いる疎水性物質
を水に分散させてなる食品に濁りを生じることな
く賦香、調味を行うための水系組成物に関する。 (従来の技術) 従来から、食品の賦香、調味には種々の揮発性
の高い疎水性物質が用いられている。これらを天
然物から得ら場合、一般に、有機溶剤抽出、圧
搾、水蒸気蒸留等の方法が採用されているが、得
られる疎水性の食用芳香ないし呈味物質は水に溶
解しないため、水系食品や飲料等に直接添加する
ことはできない。このため、通常、これらの物質
はエタノール水溶液で再抽出を行つて得られるエ
ツセンスタイプまたは各種乳化剤を用いてO/W
型エマルジヨンにした乳化タイプに加工して、水
系食品や飲料等に添加できるようにしている。 しかしながら、エツセンスタイプの場合、エタ
ノール水溶液での再抽出操作による芳香、呈味物
質の抽出、移行が不充分で、香料や調味料として
の力価、価値が下がつたりすることがある。ま
た、エツセンスの使用時に溶媒であるアルコール
が多量で水で希釈されるため、一時的には分散す
るが、次第に疎水性物質が分離して浮上すること
となり、水系食品や飲料の均一な賦香や調味が難
かしい場合がある。 乳化タイプのの場合、水性食品や飲料の均一な
賦香、調味は可能となるものの、同時に濁りも生
じる。清涼飲料ではこの濁りの付与を目的として
乳化香料を使用することもあるが、現在の多種多
様な食品群にあつてはこの濁りをなくすることを
要求されることが多い。 (発明が解決しようとする課題) このような事情に鑑み、本発明者らは、疎水性
の芳香ないし呈味物質を用い、濁りの問題なく、
水系食品や飲料の均一な賦香、調味を行うべく鋭
意検討した。その結果、疎水性の食用芳香ないし
呈味物質と、HLB価10〜16の特定のポリグリセ
リン脂肪酸エステルおよび多価アルコールを含む
水系組成物がその目的に適しており、かつ安定で
該疎水性香物質の品質を損うことのないことを知
り本発明を完成するに至つた。 (課題を解決するための手段) 本発明は、疎水性の食用芳香ないし呈味物質1
〜20重量%と、一般式
(Industrial Application Field) The present invention relates to an aqueous composition for flavoring and seasoning food products, which is made by dispersing a hydrophobic substance used for flavoring and seasoning food products in water, and is used to flavor and season food products without causing turbidity. (Prior Art) Various highly volatile hydrophobic substances have been used to flavor and season foods. When these are obtained from natural products, methods such as organic solvent extraction, compression, and steam distillation are generally used. It cannot be added directly to drinks, etc. For this reason, these substances are usually extracted using an essence type obtained by re-extracting with an aqueous ethanol solution or O/W using various emulsifiers.
It is processed into an emulsion type that can be added to water-based foods and drinks. However, in the case of the essence type, the extraction and transfer of aroma and taste substances by re-extraction with an aqueous ethanol solution may be insufficient, resulting in a decrease in potency and value as a flavoring or seasoning. In addition, when using Essence, a large amount of alcohol, which is a solvent, is diluted with water, so although it is temporarily dispersed, hydrophobic substances gradually separate and float to the surface, resulting in uniform flavoring of water-based foods and drinks. Seasoning may be difficult. In the case of emulsion type, it is possible to uniformly flavor and season aqueous foods and beverages, but it also causes turbidity. In soft drinks, emulsified flavoring agents are sometimes used for the purpose of imparting turbidity, but in today's wide variety of food groups, it is often required to eliminate this turbidity. (Problems to be Solved by the Invention) In view of these circumstances, the present inventors used a hydrophobic aromatic or taste substance to produce a product without the problem of turbidity.
We worked hard to create uniform flavoring and seasoning for water-based foods and beverages. As a result, an aqueous composition containing a hydrophobic edible aroma or taste substance, a specific polyglycerin fatty acid ester with an HLB value of 10 to 16, and a polyhydric alcohol is suitable for the purpose, and is stable and has the same hydrophobic aroma. The present invention was completed after realizing that the quality of the material would not be impaired. (Means for Solving the Problems) The present invention provides a hydrophobic edible aroma or taste substance 1
~20% by weight, general formula

【化】 (式中、Rは同一または異なつて、各々、アシル
基または水素原子、nは0〜8の整数を意味す
る) で示されるHLB価10〜16のポリグリセリン脂肪
酸グリセリン脂肪酸エステル1〜30重量%と、多
価アルコール1〜40重量%とからなることを特徴
とする透明水系食品賦香調味用水系組成物を提供
するものである。 本発明の組成物は、あらゆる水系食品あるいは
飲料に添加して、きわめて良好な賦香、調味を行
うことができ、また、濁りを生じることがない。 本発明に用いる疎水性の芳香ないし呈味物質
は、天然物素材より圧搾、蒸煮、水蒸気蒸留、有
機溶剤抽出、液化二酸化炭素あるいは、亜臨界ま
たは超臨界状態の二酸化炭素(以下CO2とする)
を抽剤とした抽出等により得ることができる。該
疎水性物質の具体例としては、オレンジ油、レモ
油、ペパーミント油、カモマイル油等の精油、コ
ーヒー油、バニラエキストラクト等の植物油、さ
らにはチキン油、かつお節フレーバ油等の動物油
あるいは動植物性素材を原料として得られる調味
油等が挙げられ、また、天然物質でけでなく、人
工的に作られた合成香料等も包含する。 本発明においては、とりわけ、亜臨界または臨
界状態の二酸化炭素を抽剤として天然物素材から
抽出分離した疎水性物質を用いることが望まし
い。 亜臨界または超臨界状態のCO2は臨界点(31.0
℃、72.9atm)付近またはそれを越えた状態にあ
り、液体に近い密度とガス体に近い大きな拡散係
数を有し、この特性の故に種々の化合物を速やか
にかつ大量に収率よく抽出できる。しかも僅かな
圧力や温度の変化によつて油剤との分離も容易で
あるうえ、CO2特有の利点として不活性雰囲気下
に比較的低温での操作が可能である。そのうえ、
静菌ないし殺菌効果までが期待できるので衛生的
である等、特に食品への利用に適している。この
ような観点から他の有機溶剤抽出、圧搾、水蒸気
蒸留等による疎水性芳香ないし呈味物質の取得よ
りも品質の優れたものが得られることとなる。ま
た最近では食品分野における天然物志向、本物志
向が進む中で、食品素材の天然物化、より天然に
近い香気の発現再現が望まれており、この点でも
亜臨界または超臨界状態のCO2を用いた天然物素
材からの疎水性芳香ないし呈味物質の抽出分離法
が有利であり、かつ合成香料と比べても品質的に
優れている。しかし、経済的観点からすれば、合
成香料を用いたり、他の疎水性芳香、呈味物質の
取得法を適用する方が有利な場合もある。従つて
食品への適用目的に合わせて合成香料あるいは他
の方法で得られた疎水性芳香、呈味物質を選択し
ても良い。 亜臨界または超臨界抽出により疎水性物質を取
得するには、通常、以下の方法が採用される。圧
縮機にCO2を供給し、所定の圧力まで圧縮した
CO2を、熱交換器を通して所定の抽出温度にし、
亜臨界または超臨界状態にして抽出塔へ導入す
る。抽出塔には予め、過熱処理をした原材料を仕
込み、CO2に抽出を行つた後、抽出物を含んだ
CO2相を減圧弁を通して減圧し、セパレータに導
いて抽出物をCO2から分離する。 このプロセスにおいては、抽出塔内のCO2の圧
力を50〜500Kg/cm2、好ましくは50〜350Kg/cm2
温度を25〜150℃、好ましくは、25〜100℃の範囲
に保つて抽出する。温度が低すぎると液化CO2
なるため抽剤と抽出物との分離にもエネルギーを
要し、逆に圧力、温度が高すぎると装置費がかさ
み経済性等に問題が生ずる。 本発明における疎水性芳香、呈味物質は1〜20
重量%の割合で配合する。1重量%より少ない場
合、賦香、調味が不十分となり、実用上好ましい
ものではなく、また、20重量%を越える場合、組
成物の粘度が高まつて分散が困難となり、白濁す
る等実用上好ましいものとはならない。 本発明ではHLB価が10〜16の前記一般式()
で示されるポリグリセリン脂肪酸エステルを用い
る。ポリグリセリン脂肪酸エステルにはグリセリ
ンの重合度、脂肪酸の種類、さらには、エステル
化度等によつて種々のHLB価のものが存在する
が、本発明では特にHLB価が10〜16のものを選
んで使用する。これはポリグリセリン脂肪酸エス
テル自体が白濁することなく、水に容易に溶解す
る必要があるためである。式()中、Rで示さ
れるアシル基の例としては、炭素数10〜18のもの
が挙げられ、かかるポリグリセリン脂肪酸のエス
テルの具体例としては、デカグリセリンモノラウ
レート、デカグリセリンモノカプリレート、ヘキ
サグリセリンモノラウレート、ゲカグリセリンモ
ノミリステートなどを挙げることができる。式
()で示されるポリグリセリン脂肪酸エステル
の添加量は1〜30重量%とする。1重量%未満で
は充分な乳化が行われず、一方、30重量%を超え
ても乳化効果に変わりはないので不経済である。 用いる多価アルコールとしては、グルコース、
シユークロース、マルトース、ラクトース、フラ
クトース、マンニトール、ソルビトール、エリス
リトール、プロピレングリコール、グリセリン、
水飴、転化糖、異性化糖、デキストリン等が挙げ
られ、これらを単独、あるいは2種以上組合わせ
て用いてもよい。これら多価アルコールは、所定
の濃度範囲内で用いることにより、式()をポ
リグリセリン脂肪酸エステルと相まつて疎水性芳
香、呈味物質の微粒子化、安定化等の機能を発現
するものと考えられ、本発明の組成物自体の透明
感や食品および飲料等への添加時の透明感を醸し
出すのに必要な成分である。本発明においては、
これら多価アルコールを1〜40重量%の範囲内で
使用する。1重量%より低い濃度では実質的な添
加効果はなく、40重量%より高い濃度の場合は組
成物自体の粘度が高くなり実用的ではない。 本発明においては、疎水性芳香、呈味物質と式
()のポリグリセリン脂肪酸エステルおよび多
価アルコールを所定の配合比により混合すること
により、従来にない透明感のある水系の賦香、調
味用組成物が得られる。ただし、天然の疎水性芳
香、呈味物質は単一成分のみからなるものはな
く、数十乃至数百種類にのぼる化合物の混合物で
あり、それら化合物それぞれの物理的、化学的特
性が異なるため、一種類の乳化剤だけを使用すよ
りも数種類の性質の異なつた乳化剤を併用した方
が安定な組成物が得られる場合もある。従つて、
本発明では使用する疎水性芳香、呈味物質の種類
や配合比によつて式()のポリグリセン脂肪酸
エステルと該エステル以外の界面活性剤を適宜併
用することも、さらに安定剤を併用することも差
し支えない。ポリグリセリン脂肪酸エステルと併
用できる界面活性剤としては、例えば、シヨ糖脂
肪酸エステル、ソルビタン脂肪酸エステル、プロ
ピレングリコール脂肪酸エステル、サポニン、レ
シチン等が挙げられ、また安定剤としては、例え
ば、アルギン酸、アルギン酸ナトリウム、カゼイ
ン、カゼインナトリウム、ゼラチン、アラビアゴ
ム、トラガントゴム等一般的な食品添加物として
認められている成分が挙げられる。 これら併用する界面活性剤および安定剤の使用
割合は、通常、0.1〜10重量%程度である。 使用量が0.1重量%より少ない場合には実質的
に相乗効果があらわれず、一方、10重量%より多
くなると、効果と経済性の面から実用的ではなか
つたり、あるいはポリグリセリン脂肪酸エステル
や多価アルコールとの組成比率によつては、逆
に、組成物を不安定なものにしてしまう場合があ
る。 本発明の賦香、調味用水系組成物は、常法に従
い、所望の成分を水に分散、混合して製造でき、
水溶液、可溶化液などの透明液剤の形態とするこ
とができる。例えば、式()のポリグリセリン
脂肪酸エステルおよび多価アルコールを40〜60℃
に加温した水に溶解した後、疎水性の芳香、呈味
物質を加え、ホモミキサー、デイスパーザー等の
乳化分散機にて撹拌することにより所望の組成物
が得られる。本発明の組成物は公知のエツセンス
や調味料と同様に、適宜、水系の食品や飲料に添
加することにより、食品の賦香、調味に用いるこ
とができる。 (実施例) 以下、実施例を示して本発明を詳細に説明する
が、本発明はこれに限定されるものではない。実
施例中、「部」とあるは、特に断らない限り、い
ずれも重量部である。 実施例 1 ポリグリセリン脂肪酸エステルとしてデカグリ
セリンモノラウレート(阪本薬品工業(株)製、ML
−750、HLB価=15)6部、多価アルコールとし
てソルビトール18部を約40℃に加温した水66部に
溶解し、これに粉砕した焙焼コーヒー豆を原料と
し、圧力150Kg/cm2、温度29℃のCO2を抽剤とし
て抽出し、常温、大気圧下で分離したコーヒー油
10部を加え、ホモミキサー(特殊機化工業(株)製、
T.K.ホモミキサー)により10000rpm、15分間撹
拌してコーヒーフレーバー賦香用の水系組成物を
得た。 実施例 2 デカグリセリンモノラウレート(阪本薬品工業
(株)製、ML−750、HLB価=15)8部、グルコー
ス20部を約40℃に加温した水62部に溶解し、これ
に、オレンジを、圧力120Kg/cm2、温度29℃の
CO2を抽剤として抽出し、常温、大気圧下で分離
したオレンジ精油10部を加え、ウルトラデイスパ
ーザー(ヤマト科学(株)製)により15000rpm、15
分間攪拌して、オレンジフレーバー賦香用の水系
組成物を得た。 実施例 3 ヘキサグリセリンモノラウレート(阪本薬品工
業(株)製、ML−500、HLB価=14)8部、シユー
クロース20部、さらにシヨ糖脂肪酸エステル(三
菱化成食品(株)製、S−1570)1部を水63部に加温
溶解した。これに、かつお節製造の際の荒節研磨
整形時の研磨粉を原料として、圧力200Kg/cm2
温度40℃のCO2を抽剤として抽出を行い、常温、
大気圧下で分離したかつお節フレーバーを8部加
え、ホモミキサーにより9000rpm、20分間攪拌し
て、かつお節フレーバー賦香、調味用の水系組成
物を得た。 実施例 4 デカグリセリンモノラウレート(阪本薬品工業
(株)製、ML−750、HLB価=15)5部、水飴25部、
さらにカゼインナトリウム2部を水58部に加温溶
解した。これに実施例3で用いたと同様のかつお
節フレーバー10部を加え、ホモミキサーにより
10000rpm、20分間攪拌して、かつお節フレーバ
ー賦香、調味用の水系組成物を得た。 実施例 5 デカグリセリンモノカプリテート(阪本薬品工
業(株)製、MCA−750、HCB価=16)8部、ソル
ビトール20部、アルギン酸ナトリウム1部を水61
部に加温溶解した。これに、レモンを、圧力120
Kg/cm2、温度29℃のCO2を抽剤として抽出したレ
モン精油10部を加え、ホモミキサーにより
9000rpm、20分間攪拌してレモンフレーバー賦香
用の水系組成物を得た。 実施例 6 デカグリセリンモノミリステート(日光ケミカ
ルズ(株)製、Decaglyn1−M、HLB価=14)12部、
ソルビトール25部を水55部に加温溶解した。これ
に、200Kg/cm2、37℃のCO2を抽剤として市販カ
レー粉より抽出分離したカレーオイル8部を加
え、ホモキミサーにて9000rpm、20分間攪拌して
カレーフレーバー賦香用の水系組成物を得た。 比較例 1 デカグリセリンモノラウレート(阪本薬品工業
(株)製、ML−750、HLB価=15)5部を水85部に
加温溶解した。これに実施例3で用いたと同様の
かつお節フレーバー10部を加え、ホモミキサーに
より10000rpm、20分間攪拌して賦香、調味用の
水系組成物を得た。 比較例 2 シヨ糖脂肪酸エステル(三菱化成食品(株)製、P
−1570、HLB価=15)10部、ソルビトール20部
を水60部に加温溶解した。これに実施例1と同じ
コーヒー油10部を加え、ホモミキサーにより
10000rpm、15分間攪拌して、賦香用の水系組成
物を得た。 実施例1〜5及び比較例1〜2で得られた賦
香、調味用の水系組成物を共栓付メスシリンダー
に入れ、40℃のインキユベーター内に静置し、静
置直後、30日後および90日後の保存安定性を観察
した。また賦香、調味用組成物で水で希釈し、そ
れぞれに含まれる疎水性芳香、調味物質が0.1%
濃度となるようにして、そのときの650mmの波長
における透過率を測定し、透明度安定性について
も調べた。その結果を第1表に示す。
[Chemical formula] (wherein R is the same or different, each represents an acyl group or a hydrogen atom, and n represents an integer of 0 to 8) Polyglycerin fatty acid glycerin fatty acid ester 1 to 1 with an HLB value of 10 to 16 The present invention provides a transparent aqueous composition for flavoring and seasoning foods, characterized by comprising 30% by weight of a polyhydric alcohol and 1 to 40% by weight of a polyhydric alcohol. The composition of the present invention can be added to any water-based food or drink to provide extremely good flavoring and seasoning, and does not cause turbidity. The hydrophobic aromatic or taste substance used in the present invention is obtained by compressing, steaming, steam distillation, organic solvent extraction, liquefied carbon dioxide, or subcritical or supercritical carbon dioxide (hereinafter referred to as CO 2 ) from natural materials.
It can be obtained by extraction etc. using as an extractant. Specific examples of the hydrophobic substance include essential oils such as orange oil, lemon oil, peppermint oil, and chamomile oil, vegetable oils such as coffee oil and vanilla extract, and animal oils or animal and vegetable materials such as chicken oil and bonito flavor oil. Examples include seasoning oils obtained from natural substances, and include not only natural substances but also artificially produced synthetic fragrances and the like. In the present invention, it is particularly desirable to use a hydrophobic substance extracted and separated from a natural material using subcritical or critical carbon dioxide as an extractant. CO2 in subcritical or supercritical state reaches the critical point (31.0
It has a density close to that of a liquid and a large diffusion coefficient close to that of a gas, and because of these characteristics, various compounds can be extracted quickly and in large quantities with good yield. Moreover, it can be easily separated from oil by slight changes in pressure or temperature, and the unique advantage of CO 2 is that it can be operated at relatively low temperatures in an inert atmosphere. Moreover,
Since it can be expected to have bacteriostatic or bactericidal effects, it is hygienic and is especially suitable for use in food products. From this point of view, it is possible to obtain hydrophobic aromatic or taste substances of higher quality than other methods such as organic solvent extraction, compression, steam distillation, etc. In addition, recently, as the food industry has become more oriented towards natural products and authentic products, there is a desire to use natural products in food ingredients and to reproduce aromas that are more similar to natural products . The method of extracting and separating hydrophobic aroma or taste substances from the natural materials used is advantageous and is superior in quality compared to synthetic fragrances. However, from an economic point of view, it may be more advantageous to use synthetic fragrances or to apply other methods for obtaining hydrophobic aromas and taste substances. Therefore, synthetic fragrances or hydrophobic aroma and taste substances obtained by other methods may be selected depending on the purpose of application to foods. To obtain a hydrophobic substance by subcritical or supercritical extraction, the following method is usually employed. CO2 was supplied to the compressor and compressed to the specified pressure.
CO 2 is brought to a predetermined extraction temperature through a heat exchanger,
It is brought into a subcritical or supercritical state and introduced into the extraction column. The extraction tower is filled with raw materials that have been superheated in advance, and after being extracted with CO2 , the raw materials containing the extract are
The CO2 phase is depressurized through a pressure reducing valve and led to a separator to separate the extract from the CO2 . In this process, the pressure of CO 2 in the extraction column is set at 50 to 500 Kg/cm 2 , preferably 50 to 350 Kg/cm 2 ,
Extraction is carried out while maintaining the temperature in the range of 25-150°C, preferably 25-100°C. If the temperature is too low, it becomes liquefied CO2 , which requires energy to separate the extractant from the extract.On the other hand, if the pressure and temperature are too high, equipment costs will increase, causing problems in terms of economic efficiency, etc. The hydrophobic aroma and taste substances in the present invention are 1 to 20
Blend in weight percent. If it is less than 1% by weight, the flavoring and seasoning will be insufficient, which is not practical, and if it exceeds 20% by weight, the viscosity of the composition will increase, making it difficult to disperse, causing cloudiness, etc., which is not practical. It's not a good thing. In the present invention, the general formula () having an HLB value of 10 to 16 is used.
A polyglycerol fatty acid ester shown by is used. There are polyglycerin fatty acid esters with various HLB values depending on the degree of polymerization of glycerin, the type of fatty acid, and the degree of esterification, but in the present invention, we particularly selected those with an HLB value of 10 to 16. Use with. This is because the polyglycerol fatty acid ester itself needs to be easily dissolved in water without becoming cloudy. In formula (), examples of the acyl group represented by R include those having 10 to 18 carbon atoms, and specific examples of such polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin monocaprylate, , hexaglycerin monolaurate, gekaglycerin monomyristate, and the like. The amount of the polyglycerol fatty acid ester represented by formula () is 1 to 30% by weight. If it is less than 1% by weight, sufficient emulsification will not be achieved, while if it exceeds 30% by weight, the emulsifying effect remains the same, which is uneconomical. The polyhydric alcohol used includes glucose,
Seuculose, maltose, lactose, fructose, mannitol, sorbitol, erythritol, propylene glycol, glycerin,
Examples include starch syrup, invert sugar, isomerized sugar, and dextrin, and these may be used alone or in combination of two or more. By using these polyhydric alcohols within a predetermined concentration range, it is thought that the formula () in combination with the polyglycerin fatty acid ester exhibits functions such as hydrophobic aroma, microparticulation of taste substances, and stabilization. , is a necessary component to create a transparent feel in the composition itself of the present invention and a transparent feeling when added to foods, drinks, etc. In the present invention,
These polyhydric alcohols are used in an amount of 1 to 40% by weight. If the concentration is lower than 1% by weight, there will be no substantial addition effect, and if the concentration is higher than 40% by weight, the viscosity of the composition itself will become high, making it impractical. In the present invention, by mixing a hydrophobic aroma and taste substance with a polyglycerin fatty acid ester of formula () and a polyhydric alcohol at a predetermined blending ratio, we have created an aqueous flavoring and seasoning product with an unprecedented transparency. A composition is obtained. However, natural hydrophobic aroma and taste substances do not consist of only a single component, but are mixtures of dozens to hundreds of compounds, each of which has different physical and chemical properties. In some cases, a more stable composition can be obtained by using a combination of several types of emulsifiers with different properties than by using only one type of emulsifier. Therefore,
In the present invention, depending on the type and blending ratio of the hydrophobic aroma and taste substance used, the polyglycene fatty acid ester of formula () and a surfactant other than the ester may be used in combination as appropriate, or a stabilizer may also be used in combination. No problem. Examples of surfactants that can be used in combination with polyglycerin fatty acid esters include sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, saponins, lecithin, etc., and stabilizers such as alginic acid, sodium alginate, Ingredients that are generally recognized as food additives include casein, sodium caseinate, gelatin, gum arabic, and gum tragacanth. The proportion of the surfactant and stabilizer used in combination is usually about 0.1 to 10% by weight. If the amount used is less than 0.1% by weight, there will be virtually no synergistic effect, while if it is more than 10% by weight, it may be impractical in terms of effectiveness and economy, or it may be difficult to use polyglycerin fatty acid esters or polyhydric esters. Conversely, depending on the composition ratio with alcohol, the composition may become unstable. The aqueous composition for flavoring and seasoning of the present invention can be produced by dispersing and mixing desired components in water according to a conventional method.
It can be in the form of a transparent liquid such as an aqueous solution or a solubilized liquid. For example, polyglycerol fatty acid ester and polyhydric alcohol of formula () are heated at 40-60℃.
The desired composition is obtained by dissolving the mixture in warm water, adding hydrophobic aromatic and flavoring substances, and stirring with an emulsifying and dispersing machine such as a homomixer or a disperser. The composition of the present invention can be used for flavoring and seasoning foods by appropriately adding it to water-based foods and beverages, similar to known essences and seasonings. (Examples) Hereinafter, the present invention will be explained in detail by showing Examples, but the present invention is not limited thereto. In the examples, all "parts" are parts by weight unless otherwise specified. Example 1 Decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML) was used as a polyglycerin fatty acid ester.
-750, HLB value = 15) 6 parts, 18 parts of sorbitol as a polyhydric alcohol dissolved in 66 parts of water heated to about 40℃, roasted coffee beans ground into this as a raw material, pressure 150Kg / cm 2 , coffee oil extracted with CO2 at a temperature of 29℃ as an extractant and separated at room temperature and atmospheric pressure.
Add 10 parts and add Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.
The mixture was stirred at 10,000 rpm for 15 minutes using a TK homomixer) to obtain an aqueous composition for imparting coffee flavor. Example 2 Decaglycerin monolaurate (Sakamoto Pharmaceutical Co., Ltd.
Co., Ltd., ML-750, HLB value = 15) 8 parts and 20 parts of glucose were dissolved in 62 parts of water heated to about 40°C, and an orange was added to this at a pressure of 120 kg/cm 2 and a temperature of 29°C. of
Extract CO 2 as an extractant, add 10 parts of orange essential oil separated at room temperature and atmospheric pressure, and add 10 parts of orange essential oil separated at room temperature and atmospheric pressure.
The mixture was stirred for a minute to obtain an aqueous composition for imparting orange flavor. Example 3 8 parts of hexaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-500, HLB value = 14), 20 parts of sucrose, and further sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd., S-1570) ) was dissolved under heating in 63 parts of water. In addition, using the polishing powder from rough polishing and shaping during the production of bonito flakes as raw material, a pressure of 200 kg/cm 2 was applied.
Extraction is performed using CO 2 at a temperature of 40℃ as an extractant, and the
Eight parts of the bonito flakes flavor separated under atmospheric pressure were added and stirred for 20 minutes at 9000 rpm using a homomixer to obtain an aqueous composition for seasoning and flavoring with the bonito flakes. Example 4 Decaglycerin monolaurate (Sakamoto Pharmaceutical Co., Ltd.
Co., Ltd., ML-750, HLB value = 15) 5 parts, starch syrup 25 parts,
Furthermore, 2 parts of sodium caseinate was dissolved in 58 parts of water by heating. Add 10 parts of the same bonito flavor used in Example 3 to this, and mix with a homomixer.
The mixture was stirred at 10,000 rpm for 20 minutes to obtain an aqueous composition for flavoring and seasoning with bonito flakes. Example 5 8 parts of decaglycerin monocapritate (manufactured by Sakamoto Pharmaceutical Co., Ltd., MCA-750, HCB value = 16), 20 parts of sorbitol, and 1 part of sodium alginate were added to 61 parts of water.
The mixture was heated and dissolved in a portion. Add lemon to this, pressure 120
Kg/cm 2 , 10 parts of lemon essential oil extracted with CO 2 at a temperature of 29°C as an extractant was added, and mixed with a homomixer.
The mixture was stirred at 9000 rpm for 20 minutes to obtain an aqueous composition for imparting lemon flavor. Example 6 12 parts of decaglycerin monomyristate (manufactured by Nikko Chemicals Co., Ltd., Decaglyn1-M, HLB value = 14),
25 parts of sorbitol was dissolved in 55 parts of water by heating. To this, 8 parts of curry oil extracted and separated from commercially available curry powder using CO 2 at 200 kg/cm 2 and 37°C as an extraction agent was added, and the mixture was stirred for 20 minutes at 9000 rpm using a homochimiser to obtain an aqueous composition for adding curry flavor. I got it. Comparative example 1 Decaglycerin monolaurate (Sakamoto Pharmaceutical Co., Ltd.
Co., Ltd., ML-750, HLB value = 15) was dissolved in 85 parts of water under heating. To this was added 10 parts of the same bonito flakes flavor used in Example 3, and the mixture was stirred for 20 minutes at 10,000 rpm using a homomixer to obtain an aqueous composition for flavoring and seasoning. Comparative Example 2 Sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd., P
-1570, HLB value = 15) and 20 parts of sorbitol were dissolved under heating in 60 parts of water. Add 10 parts of the same coffee oil as in Example 1 to this, and mix with a homomixer.
The mixture was stirred at 10,000 rpm for 15 minutes to obtain an aqueous composition for flavoring. The aqueous compositions for flavoring and seasoning obtained in Examples 1 to 5 and Comparative Examples 1 to 2 were placed in a graduated cylinder with a stopper, and left to stand in an incubator at 40°C. Storage stability was observed after 1 day and 90 days. In addition, the composition for flavoring and seasoning is diluted with water, and the hydrophobic aroma and seasoning substances contained in each are 0.1%.
The transmittance at a wavelength of 650 mm at that time was measured, and the stability of transparency was also investigated. The results are shown in Table 1.

【表】 注:保存安定性は目視で油層、水層分離
の有無を調べ、分離部分なし○、
油層と水層の分離があるものを×で
表示した。
これらの結果から、本発明により得られる賦
香、調味用水系組成物は長期的にも油層、水層分
離が起こらず安定で、しかも極めて透明度が高
く、安定した組成物であることが明らからであ
る。 (発明の効果) 本発明の賦香、調味用の水系組成物は水系食品
や飲料に添加して下記の優れた効果を発揮する。 (1) 水系食品や飲料の実質的な透明感を損なうこ
となく、かつ長期間その透明感が維持される。 (2) 多価アルコールを用いることにより、使用す
る界面活性剤の量が少なくても透明感のある賦
香調味用水系組成物を得ることが可能で、該組
成物を加えた食品等は界面活性剤特有の味、臭
いにも全く影響されることはない。 (3) 天然物より亜臨界または超臨界状態のCO2
抽剤として抽出分離した疎水性芳香、呈味物質
を用いて製造した賦香調味用水系組成物は極め
て品質良好で、賦香、調味した水系食品または
飲料は従来にはない高品位のものとなる。
[Table] Note: Storage stability is determined by visually inspecting the presence or absence of separation of oil and water layers.
Those with separation of oil layer and water layer are marked with an x.
From these results, it is clear that the aqueous flavoring and seasoning compositions obtained by the present invention are stable over a long period without separation of oil and water layers, and are highly transparent and stable compositions. It is. (Effects of the Invention) The aqueous composition for flavoring and seasoning of the present invention exhibits the following excellent effects when added to aqueous foods and beverages. (1) The transparency of water-based foods and beverages is maintained for a long period of time without impairing their substantial transparency. (2) By using a polyhydric alcohol, it is possible to obtain a transparent water-based flavoring composition even if the amount of surfactant used is small, and foods to which the composition is added have a It is completely unaffected by the taste and odor peculiar to the active agent. (3) Aqueous flavoring and seasoning compositions produced using hydrophobic aromatic and flavoring substances extracted and separated from natural substances using CO 2 in a subcritical or supercritical state as an extractant are of extremely good quality, and are highly effective in flavoring and flavoring. The seasoned water-based food or drink will be of a higher quality than ever before.

Claims (1)

【特許請求の範囲】 1 疎水性の食用芳香ないし呈味物質1〜20重量
%と、 一般式 【化】 (式中、Rは同一または異なつて、各々、アシル
基または水素原子、nは0〜8の整数を意味す
る。) で示されるHLB価10〜16のポリグリセリン脂肪
酸エステル1〜30重量%と、多価アルコール1〜
40重量%とからなることを特徴とする透明水系食
品賦香調味用水系組成物。 2 疎水性物質が亜臨界または超臨界状態の二酸
化炭素を抽剤とし、圧力50〜350Kg/cm2、温度25
〜100℃の条件で抽出したものである請求項1記
載の組成物。
[Claims] 1. 1 to 20% by weight of a hydrophobic edible aroma or taste substance, and a compound having the general formula: (wherein R is the same or different, each is an acyl group or a hydrogen atom, and n is 0 1 to 30% by weight of a polyglycerin fatty acid ester with an HLB value of 10 to 16, and 1 to 30% by weight of a polyhydric alcohol (meaning an integer of ~8).
40% by weight of a transparent water-based food flavoring seasoning composition. 2 Hydrophobic substance uses carbon dioxide in a subcritical or supercritical state as an extraction agent, pressure 50 to 350 Kg/cm 2 , temperature 25
The composition according to claim 1, which is extracted under conditions of ~100°C.
JP1235183A 1989-09-11 1989-09-11 Aqueous composition for aromatizing and seasoning food Granted JPH0398549A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1235183A JPH0398549A (en) 1989-09-11 1989-09-11 Aqueous composition for aromatizing and seasoning food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1235183A JPH0398549A (en) 1989-09-11 1989-09-11 Aqueous composition for aromatizing and seasoning food

Publications (2)

Publication Number Publication Date
JPH0398549A JPH0398549A (en) 1991-04-24
JPH0569493B2 true JPH0569493B2 (en) 1993-10-01

Family

ID=16982297

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
JP (1) JPH0398549A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5060411B2 (en) * 2008-07-10 2012-10-31 小川香料株式会社 Method for producing coffee beverages that can be stored for a long time
JP2017112889A (en) * 2015-12-24 2017-06-29 小川香料株式会社 Gelatinous flavoring composition for retort food for ordinary temperature eating

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62250941A (en) * 1986-04-23 1987-10-31 Taiyo Kagaku Co Ltd Preparation of emulsified or solubilized solution

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62250941A (en) * 1986-04-23 1987-10-31 Taiyo Kagaku Co Ltd Preparation of emulsified or solubilized solution

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